Ingredients
1/4
cup butter
1
small onion, diced
2
carrots, peeled, diced
2
tablespoons Gold Medal™ all-purpose flour
2
lb Betty Crocker™ fresh russet potatoes, peeled, cut into 1/2-inch cubes (about 4 medium)
6
cups milk
1
tablespoon chicken bouillon granules
1
cup half-and-half
1
teaspoon salt
1/2
teaspoon pepper
1
lb cooked deveined peeled medium shrimp, cut in half
Preparation
In 5-quart Dutch oven, melt butter over medium-high heat. Cook and stir onion and carrots in butter about 5 minutes or until crisp-tender. Stir in flour; cook 1 minute.
Add potatoes, milk and bouillon granules. Cook, uncovered, about 15 minutes or until potatoes are tender. Reduce heat to low. Add half-and-half, salt and pepper; cook 2 to 3 minutes, stirring occasionally, until hot. Reduce heat to low. Add shrimp; cook 1 minute. Serve hot.
